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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 12 |
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Tender, flavorful, easy - wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book. Ingredients:
2 cups flour (sifted) |
3/4 teaspoon salt |
2 1/2 teaspoons baking powder |
2 tablespoons shortening (or substitute butter for shortening) |
1/4 cup peanut butter (smooth or crunchy) |
3/4 cup milk (about) |
Directions:
1. Preheat oven to 450 degrees.
2. Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
3. Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
4. Knead dough gently on lightly floured pastry cloth for about 30 seconds.
5. Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
6. Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
7. Bake at 450 degrees for 10-12 minutes.
8. Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
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